Directions: |
Directions:Make the cocoa genoise:
1. Preheat the oven to 350º, and position the rack in the center. Butter a 9" round cake pan and line the bottom with a circle of baking parchment or waxed paper. Dust the sides of the pan with flour and tap out the excess.
2. In a small saucepan, melt the butter and set aside to cool to room temperature.
3. In a medium bowl, combine the flour, cocoa, and baking soda. Stir well and sift onto a large piece of waxed paper.
4. In a large metal bowl of an electric mixer, combine the eggs, egg yolks and sugar. Set the bowl over a saucepan of hot not simmering water and whisk frequently for 4 to 6 minutes until the egg mixture is frothy and hot (130º F.) Immediately transfer the bowl to the electric mixer and beat at high speed for about 4 minutes, until the batter forms soft peaks and has tripled in volume.
5. Sprinkle half of the flour mixture over the batter and fold it in briskly, but gently. repeat with the remaining flour., Transfer 1 cup of the batter to a smaller bowl and fold in vanilla and cooled butter. Working quickly, fold this mixture back into the rest of the batter.
6. Pour the batter into the prepared pan and tap it a couple of times on the surface of the work table to release any large air bubbles. Bake for about 28 minutes, or until the center of the cake springs back when lightly touched and the cake has started to pull away from the side of the pan. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert it onto a rack. Carefully peel off the paper and cool the cake completely.
Make the Creme de menthe syrup:
7. In a small saucepan, combine the water and sugar. Cook over medium heat stirring with a wooden soon until the sugar dissolves. Increase the heat to high and bring the syrup to a boil. Remove the pan from the heat and cool. Stir in the creme de menthe. reserve 1 cup for the glaze and use the remaining syrup (about 1/2 cup) for soaking the genoise layers (step 10.)
Make the chocolate mousse:
8. In the top of a double boiler set over hot, not simmering water, melt the chocolate. Stir frequently until smooth. Remove the the pan from the heat and one tablespoon at a time, stir in the butter until smooth. transfer the mixture to a large mixing bowl and cool to room temperature.
9. Using a whisk, one at a time, blend in the egg yolks and then stir in the vanilla. In a large mixing bowl, whip the cream until it starts to hold its shape. Fold one-third of the cream into the chocolate mixture to lighten the batter. fold in the remaining whipped cream.
10. Using a serrated knife, trim the tops of the genoise to make it flat. Slice the cake in half to make two 1/2 inch thick layers. Set a 9-inch spring-form cake pan without the bottom onto a large serving plate. Place one genoise layer into the spring-form and onto the plate. Brush the top of the genoise layer with half of the reserved genoise syrup. Spread the chocolate mousse evenly over the layer and into the surrounding empty space between the edge of the genoise layer and the side of the spring-form. Top with the second genoise layer and brush with the remaining genoise syrup.
Make the creme de menthe mousse:
11. Place the creme de menthe into a small custard cup. Sprinkle the gelatin over the surface of the liqueur. Place the custard cup into a pan of gently simmering water. The water should come halfway up the sides of the cup. Heat the liqueur mixture for about 4 minutes, until the gelatin dissolves completely.
12. Meanwhile, in a large bowl, whip the heavy cream until it starts to hold its shape. Transfer 1 cup of the cream to a small mixing bowl and stir in the hot gelatin mixture. Fold until well blended. Working quickly, fold this mixture back into the rest of the cream. Pour the mousse over the top of the second layer of the genoise and spread it evenly, making sure that the space between the edge of the genoise and the sides of the springform are also filled with the mousse. Cover the springform with a plate and refrigerate the cake for at least 3 hours, or until the creme de menthe mousse is firm.
Make the creme de menthe glaze:
13. Transfer 2 tablespoons of the remaining 1 cup of creme de menthe syrup to a small custard cup. Sprinkle the gelatin over the surface of the syrup. Place the custard cup into a pan of gently simmering water. The water should come halfway up the side of the cup. Heat the syrup for about 3 minutes, or until the gelatin dissolves completely.
14. Stir the hot gelatin mixture into the rest of the syrup. Carefully pour it over the top of the chilled cake. Return the cake to the refrigerator for 45 minutes, or until the glaze sets.
15. Wrap the outside of the springform pan with hot dishtowels and run a thin bladed knife around he edges. Release the clasp on the pan and carefully remove the spring-form. Smooth the edges of the cake with a hot dry metal cake spatula.
16. Using a pastry bag fitted with a star tip, garnish the cake with whipped cream and sprinkle the whipped cream with the grated chocolate, if desired. Serve chilled. |
